Peperonata recipe
One of the most typical recipes of Italian and Mediterranean cuisines, peperonata, served as an antipasto, a side dish or a main course, is composed of peppers with garlic, onion and tomato. This staple can be served hot or cold, making it the perfect all year round dish.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Ingredients:
3 bell peppers (red, yellow and green)
1.5 lb heirloom tomatoes (mixed colors)
1 red onion (small)
1/2 leek (optional)
2 cloves garlic - minced
1 pinch red pepper flakes (or to taste)
4 tbsp extra virgin olive oil + more as needed
1/3 cup fresh herbs (basil, chives + oregano)
1 tsp sea salt + more to taste
1 lemon
Parmigiano-Reggiano DOP (to garnish)
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Instructions:
Step 1:
Slice the leek in half lengthwise and reserve half for later. Slice up the other half and rinse it well in a bowl of cold water. Scoop the leeks out of the water and dry them well on a tea towel. Warm up a large skillet on medium low flame. Add 3 tablespoons of the olive oil and the leeks with a pinch of sea salt. Saute for about 10 minutes until they start to get some color. Add the red pepper flakes. Rinse and cut the bell peppers into 1 inch pieces. Add them to the skillet with the leeks and give everything a good stir. Slice the red onion into 1 inch pieces as well and add it to the skillet. Stir well and cook everything together for about 10 minutes until the peppers start to soften and get some color. -
Step 2:
Meanwhile wash and cut the tomatoes into wedges or similar size pieces with the peppers. Add the minced garlic to the pan and give everything a good stir. Cook 30 seconds then add the tomatoes. Sprinkle with a pinch of sea salt and cover with a lid. Cook another 5 minutes or so until the tomatoes burst and release their juices. -
Step 3:
Squeeze the juice from half a lemon to the Peperonata, taste and adjust seasonings with more sea salt and lemon juice. Remove from heat and finish with a light drizzle of extra virgin olive and sprinkle with the fresh basil, chives and oregano. Grate desired amount of Parmigiano-Reggiano. Serve with crusty bread, creamy polenta, your favorite short pasta or cous cous. -
Nutrition Calories:
310kcal | Carbohydrates: 24g | Protein: 8g | Fat: 21g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 834mg | Fiber: 7g | Sugar: 11g | Vitamin A: 4395IU | Vitamin C: 156.8mg | Calcium: 98mg | Iron: 3.2mg
Servings: 4 people
Calories: 310kcal